Description
This Cozy Autumn Wild Rice Soup is rich in flavor and warmth. Packed with wild rice, sweet potatoes, and earthy mushrooms, it’s an easy homemade dish perfect for chilly days.
Ingredients
Scale
- 6 cups vegetable stock
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato, peeled and diced (about 1 pound)
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoon Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls of kale, roughly chopped
- Fine sea salt and freshly-cracked black pepper
Instructions
- Combine all ingredients in the Instant Pot and stir.
- Cook on manual, high pressure for 25 minutes, then natural release for 10 minutes.
- Stir in coconut milk and kale, season to taste before serving.
- For stovetop version, sauté onions and garlic, then combine all ingredients and simmer until rice is tender.
- Add coconut milk and kale, adjust seasoning, then serve.
Notes
Store leftovers at room temperature for 2 hours, then refrigerate for up to 4 days.
The soup freezes well for up to 3 months, cool completely before freezing.
For added flavor, sauté mushrooms before adding them to the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg